Chicken Bog Might the Coziest Chicken and Rice Stew You’ve Never Had

Chicken bog is a one-pot meal of chicken, rice, sausage, and vegetables that feels like chicken and rice soup meets jambalaya. The name of the dish is said to stem from the meat and vegetables being “bogged down” in the rice while it cooks, though it also can reference the bogs in the Lowcountry, where rice likes to grow. As the name suggests, chicken bog should be quite moist—wetter than a pilaf, but sturdier than a soup. This recipe calls for Carolina Gold rice, an heirloom long-grain variety native to the Lowcountry rice fields of South Carolina and Georgia, where the stewy dish claims its provenance. The rice is tender and ever-so-slightly creamy and there’s tender, shredded chicken strewn throughout. This dish is incredibly comforting and warming – perfect for a sick day or a chilly night. 

What rice can you use instead of Carolina Gold?

Carolina Gold rice is a long-grain, slightly yellow-hued rice that’s specific to the Lowcountry area of the Southeast U.S. It can be found in well-stocked stores and online from Marsh Hen Mill and Anson Mills. If you’re unable to find Carolina Gold rice, any long-grain white rice can be used as a substitute. 

Notes from the Food & Wine Test Kitchen

Cooking the bog in a covered Dutch oven in the oven versus on the stove means the liquid absorbs entirely into the rice instead of boiling off, helping keep this dish more soup-like than a rice pilaf. 

Make ahead

You can chop the vegetables and sausage and refrigerate them in airtight containers for up to three days. Refrigerate any leftover chicken bog in an airtight container for up to one week. Reheat with a splash of chicken broth or water in order to achieve the same texture as when it was first cooked.